Spicy Moroccan Harissa

By • January 2, 2015 0 Comments

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Author Notes: Hot peppers are all part of the Capsicum family and contain a substance called capsaicin, which is what gives us the burning sensation. Once the pain of capsaicin kicks in, the body releases morphine-like painkillers called endorphins. These pleasure-inducing neurotransmitters are basically nature’s way of making us not hate everything. The same release occurs when exercising. Without endorphins to entice and reward us with good feelings, most of us would probably never do it.

So, if you want to have painfully wonderful day, go for a long run, get out the whips and chains and follow it up by eating some spicy harissa. I made some when I found myself with an excess of various chilies. Harissa is a northern African chili sauce. The recipes for harissa can vary from region to region and the style I made was particular to Morocco. The flavors are delightful and the heat is devilish. Beware. Contents may cause pain… and pleasure.
Habiba Smallen

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Makes 1- 1 1/2 cups

  • 4-5 chilies ( I used jalapenos)
  • 1 red bell pepper
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • i teaspoons salt
  • 3 cloves garlic
  • 1 lemon
  • 1 lime
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  1. Blend all ingredients until it forms a paste. Spread onto toast with butter or pesto. Or add a dab to your rice. Or eat it with everything, like I do.

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